Tunisian Chicken with Couscous and Preserved Lemon

From issue #6, page 73.
    Tunisian Chicken with Couscous and Preserved Lemon

    Serves: 6 - 8

    INGREDIENTS

    8 chicken thighs, boneless with skin on

    Marinade
    zest and juice of 2 lemons
    3 cloves garlic, crushed
    2 tablespoons cumin seeds, toasted
    2 tablespoons coriander seeds, toasted and ground
    1 tablespoon turmeric
    ½ teaspoon chilli flakes
    6 tablespoons olive oil
    ½ teaspoon freshly ground black pepper

    Couscous
    300 grams couscous
    1 large mild red chilli, finely chopped
    4 spring onions, finely sliced
    rind of ½ preserved lemon, finely diced
    3 tablespoons currants
    400 mls vegetable stock
    pinch of saffron threads
    sea salt and freshly ground black pepper

    Vinaigrette
    1 teaspoon seed mustard
    1 teaspoon runny honey
    1 tablespoon lemon juice
    2 cloves garlic, crushed
    2 tablespoons olive oil
    ¼ cup mint, finely chopped

    METHOD

    Slash the skin of each chicken thigh 3-4 times. Combine the marinade ingredients in a large shallow dish and add the chicken. Coat well, cover and refrigerate 1-2 hours or overnight.

    Preheat the oven to 200ºC.

    Heat a non-stick sauté pan with a little oil and quickly brown the chicken on both sides. Sprinkle with a little salt, transfer to a baking tray and roast in the oven for 20-25 minutes or until the juices run clear. Remove, cool and refrigerate. (Important note: Cooked chicken must be kept chilled at all times. Transfer it directly from the fridge to a chilled cooler bin, and maintain the temperature with ice or frozen chiller pads).

    Couscous: Place the couscous, chilli, spring onions, preserved lemon and currants in a bowl. Bring the stock and saffron to the boil in a small pot and pour over the couscous. Stir well, cover with plastic wrap and set aside for 10 minutes. Fluff up the couscous with a fork, spoon over the following vinaigrette and toss again. Place the couscous in a container suitable for taking to the picnic.

    Vinaigrette: Combine all the ingredients together in a small bowl and season to taste. Serves 6-8

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